Wagyu Ribeye Thai Boat Noodles
by Thong Smith, Ari, Bangkok, Thailand
I've been living in Bangkok, Thailand for more than a decade, and I've been traveling around searching for amazing food for all of that time. I love a good bowl of noodles, especially guay tiao rua, or Thai boat noodles, and I think I've found my favorite bowl so far at Thong Smith.
Thong Smith (whose name means "Goldsmith" in English) is an upscale boat noodle chain with several branches around Bangkok that reimagines the dish by using high-quality premium ingredients.
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| Thong Smith's famous wagyu beef boat noodles in Bangkok, Thailand |
Boat noodles are a traditional central Thai dish with a rich history that traces back to the waterways of old Bangkok and Ayutthaya. Originally sold off of small wooden boats along the city’s canals, these noodles are meant to be eaten quickly and easily and are usually served in small portions. The broth is typically made from a base of stock simmered with star anise, cinnamon, and other spices.
Today, boat noodles have moved from the canals to bustling street markets and restaurants, but they retain their signature bold, savory, and slightly sweet-spicy profile that has made them one of Thailand’s most beloved comfort foods.
There are lots of different types of bananas in Thailand, but my favorite by far are Thai bananas (kluai nam wa). They are smaller, sweeter, and have a stronger banana flavor than the typical Cavendish banana found in the West.
The waitress at Thong Smith recommended that I order D10 off the menu, so I did. The Wagyu Ribeye, Beef Ball, Braised Shank, and Tendon Boat Noodles is Thong Smith's signature dish, after all.
They definitely didn't skimp on the ingredients. The bowl was loaded with lots and lots of incredibly tender thin-sliced beef and beef balls, and was topped with shredded cilantro and fried garlic for even more flavor to go with the rich, beefy broth.
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| Bangkok-style boat noodles with ribeye and tenderloin |
They definitely didn't skimp on the ingredients. The bowl was loaded with lots and lots of incredibly tender thin-sliced beef and beef balls, and was topped with shredded cilantro and fried garlic for even more flavor to go with the rich, beefy broth.
Normally, traditional boat noodles are served in small portions, and you'll typically end up ordering several bowls of them. At Thong Smith, the portions are huge, so you'll definitely only need one bowl (good thing, too, because the dishes here aren't exactly cheap by Bangkok standards).
I'm genuinely not exaggerating when I say these may be the best noodles I've ever had.
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| jasmine banana fritters |
For dessert I ordered jasmine banana fritters. Banana fritters (guay tod) are a popular street food snack in Thailand, but the ones made at Thong Smith's dessert counter are extra special.
There are lots of different types of bananas in Thailand, but my favorite by far are Thai bananas (kluai nam wa). They are smaller, sweeter, and have a stronger banana flavor than the typical Cavendish banana found in the West.
These small bananas are sun-dried, coated in batter, and deep-fried in oil. They are flavored with pandan leaves and fragrant jasmine to give them an added aromatic flavor. The portion size was too big for me to eat by myself, but it would have been perfect to share between several people.
Menu and Price
At 529 baht (around $16 USD) per bowl, the Sliced Australian Wagyu Ribeye, Beef Ball, Braised Shank and Tendon (D10 on the menu) is pricey. It's possibly one of the most expensive bowls of noodles in all of Thailand, but I absolutely think that it's worth it. |
| beef boat noodles menu and prices |
Location
Thong Smith has branches throughout Bangkok, including major spots like Central World, Siam Paragon, Terminal 21, Central Ladphrao, and Mega Bang Na. I visited the branch in Ari (BTS Ari), located at 18 ซ Ari 4 Fang Nua Alley, แขวง พญาไท Phaya Thai, Bangkok 10400, Thailand
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